How Erik Martella Is Redefining What Muscadine Wine Can Be

Featured by Food & Wine, Erik Martella is bringing a fine winemaking perspective to one of North Carolina's most iconic grapes.

Recently featured in Food & Wine's article, "North Carolina Wine Has a 400-Year History — and a Fast-Growing Future," Martella shared how his background in food science sparked his curiosity about what muscadines could become when approached through the lens of traditional fine winemaking.

Being featured in Food & Wine is an exciting moment not just for Erik Martella Wines, but for North Carolina wine as a whole. It's a reminder that some of the most interesting things happening in wine today are happening right here, as winemakers continue to explore new possibilities for the state's native grapes while staying true to what makes them unique.

If you'd like to experience Erik's approach firsthand, try the 2023 Erik Martella Wines Stockinette. Showcasing his passion for experimentation, this varietal wine is crafted using carbonic maceration, a technique where whole, uncrushed grapes are held in carbon dioxide before fermentation begins. The result is a bright, fruit-forward wine with notes of raspberry and tart cherry, balanced by a lively, acid-driven finish. Whether paired with ham, prime rib, or enjoyed on its own, it's a great example of how Erik is helping expand the conversation around what muscadine wine can be.